Description
Tangy, savory, and just the right amount of sweet—these Pickled Eggs with Apple Cider Vinegar are an unforgettable treat that brings together old-fashioned charm and bold modern flavor. Whether you’re looking for a protein-packed snack, a unique appetizer, or a punchy topping for salads and sandwiches, this recipe delivers big on taste and nostalgia. It’s one of those easy recipes that becomes a household favorite once you try it.
Ingredients
12 hard-boiled eggs, peeled
2 cups apple cider vinegar
1 cup water
1 tablespoon sugar (optional for sweetness)
1 tablespoon salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon crushed red pepper flakes (optional)
3 garlic cloves, peeled and smashed
1 small red onion, thinly sliced
1 bay leaf
Instructions
- Start by boiling your eggs, then peel them and let them cool completely.
- In a medium saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, red pepper flakes, garlic, onion, and bay leaf. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Place the peeled eggs in a large, clean glass jar or container.
- Carefully pour the hot vinegar mixture over the eggs, making sure they’re fully submerged.
- Let the mixture cool to room temperature, then seal the jar tightly.
- Refrigerate for at least 3 days before enjoying. For best flavor, wait 5–7 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus chilling time)
- Category: Appetizer